Craving protein? This dish should do the trick! It packs a major nutritional punch with quinoa, lentils, and tofu! The spices I use fill this dish with yummy flavor! After I served and finished, I did think the one this this dish was missing was pomegranate seeds… If you choose to make this dish, sprinkle some fresh pomegranate seeds on the finished product to give it a pop of sweetness
Curried Quinoa and Lentils with Crispy Tofu
1 cup dried quinoa
2 cups water
1 tbsp. turmeric
1 tsp. curry powder
1 tsp. coconut oil
1 clove of garlic, chopped
1 cup cooked lentils (color doesn’t matter)
2 carrots, sliced
1/2 medium onion, diced
2 cloves of garlic, chopped
1 lb. firm tofu, drained and cut into triangles
1 tsp. cumin
salt and pepper
2 green onions, sliced
1/8 cup chopped cilantro
In a sauce pot, bring the quinoa, water, turmeric, curry powder, coconut oil, and garlic to a boil and reduce heat to low. Let the quinoa simmer for 15-20 minutes or until all the water is absorbed. Mix in the cooked lentils.
In a frying pan, sauté the carrots, onion, garlic, and cumin, in a teaspoon or so of olive or avocado oil. Slide in the tofu slices around the edges. Do not over stir. You want a crispy edge on the tofu so be patient After about 2 minutes, check the tofu and if it’s golden on the bottom, flip them over and stir up the carrots and onions.
To plate this dish, scoop about a cup of the quinoa/lentil mixture onto your dish. Arrange a few slices of tofu and carrots and top with the green onions and cilantro. Serve warm.